S’mores cookie bars
S’mores cookie bars bring the nostalgic flavors of campfire treats into the comfort of your kitchen with layers of buttery graham crust, soft chocolate chip cookie dough, and gooey marshmallows baked into a rich dessert bar that’s endlessly customizable, irresistibly delicious, and perfect for sharing, while offering options for gluten-free, vegan, or healthier versions to suit nearly every dietary preference. This indulgent yet comforting treat captures the essence of traditional s’mores with modern baking ease, blending timeless flavor with homemade versatility in a format that’s as practical for parties and potlucks as it is for cozy nights in.
Ingredients
Cookie Dough Ingredients:
- 1/2 cup softened butter salted or unsalted
- 1/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup finely crushed graham crackers about 3.5 full sheets
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 5 standard-sized Hershey’s chocolate bars broken into pieces
- 1 1/2 cups marshmallow fluff
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper; set it aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
- (Ingredients used: 1/2 cup butter, 1/3 cup brown sugar, 1/4 cup granulated sugar, 1 egg, 1 tsp vanilla extract)
- Next, add the all-purpose flour, crushed graham crackers, salt, and baking soda. Mix just until the dry ingredients are fully combined and no streaks of flour remain.
- (Ingredients used: 1 1/2 cups all-purpose flour, 1/2 cup crushed graham crackers, 1/4 tsp salt, 3/4 tsp baking soda)
- Divide the cookie dough in half. Press one half evenly into the bottom of the prepared pan, then lift it out using the parchment paper and place it in the freezer to firm up. Meanwhile, re-line the pan with fresh parchment and press in the second half of the dough, forming the base layer.
- Arrange the Hershey chocolate bars over this bottom dough layer, breaking them as needed to cover the surface evenly. Spread the marshmallow fluff evenly over the chocolate layer. Carefully take the chilled cookie dough slab from the freezer and place it on top, gently pressing it down to cover the fluff without breaking it apart.
- (Ingredients used: 5 standard Hershey bars, 1 1/2 cups marshmallow fluff)
- Bake in the preheated oven for 25 minutes, or until the top is golden brown and the center looks just set. Allow the bars to cool completely in the pan before slicing—this helps achieve clean, beautiful layers in every piece.